Water Soluble Pea Polysaccharide-Containing Physical Property Improvement Agent for Wheat-Based Food

Abstract

In the present invention, it has been an object to obtain a physical property improvement agent for improving the various physical properties of wheat-based food such as bread, wheat-flour baked sweets, and noodles. By using a water-soluble pea polysaccharide, it is possible to obtain a physical property-improving effect in wheat-based food such as bread, wheat-flour baked sweets, and noodles. In bread and wheat-flour baked sweets, while changes in the mouthfeel caused by aging of starch are suppressed, the workability is enhanced by improving the spreadability of the dough, furthermore, the volume after baking is increased, and mouthfeel with good crispness and meltability in the mouth is obtained. In noodles, it is possible to suppress aging when braised noodles are stored at room temperature or with refrigerating.

1 . A physical property improvement agent for wheat-based food, comprising a water-soluble pea polysaccharide. 
     
     
         2 . The physical property improvement agent according to  claim 1 , wherein the water-soluble pea polysaccharide is derived from a grain part of a pea seed from which a seed coat is removed. 
     
     
         3 . The physical property improvement agent according to  claim 1  or  2 , wherein the pea is derived from a yellow pea seed. 
     
     
         4 . The physical property improvement agent according to  claim 1 , having any of a function of suppressing starch aging during storage, a function of enhancing spreadability of dough, a function of increasing volume after baking, and a function of enhancing crispness and meltability in the mouth. 
     
     
         5 . The physical property improvement agent according to  claim 1 , wherein 0.01% by weight or more and 5% by weight or less of the physical property improvement agent is blended relative to wheat flour. 
     
     
         6 . The physical property improvement agent according to  claim 1 , wherein the wheat-based food is selected from bread, a wheat flour baked sweet, and a noodle. 
     
     
         7 . A wheat-based food, wherein 0.01% by weight or more and 5% by weight or less of the physical property improvement agent according to  claim 6  is blended relative to wheat flour. 
     
     
         8 . The bread according to  claim 6 , wherein the wheat-based food is bread and is made by freezing bread dough. 
     
     
         9 . The bread according to  claim 8 , wherein the bread is frozen after final proof. 
     
     
         10 . The physical property improvement agent according to  claim 6 , wherein the wheat-based food is a noodle, and having a function of suppressing starch aging when a braised noodle is stored at room temperature or with refrigerating. 
     
     
         11 . The physical property improvement agent for wheat-based food according to  claim 1 , further comprising ascorbic acid. 
     
     
         12 . The physical property improvement agent according to  claim 11 , wherein the wheat-based food is selected from bread, a wheat flour baked sweet, and a noodle. 
     
     
         13 . A wheat-based food, wherein an amount of the physical property improvement agent according to  claim 12  added corresponds to 0.01% by weight or more and 5% by weight or less of the water-soluble pea polysaccharide and 0.1 ppm or more of ascorbic acid relative to wheat flour. 
     
     
         14 . The wheat-based food according to  claim 12 , wherein the amount of the physical property improvement agent according to  claim 12  added corresponds to 1 ppm or more and 1000 ppm or less of ascorbic acid relative to wheat flour.